Love whistling. I learned it as a teen and drove my parents mad practicing.
While I am not inept in the kitchen, I only recently figured out how to get the classic French omelette consistently right. It's harder than it looks to get it looking flawless like that with an ultra thin exterior layer and perfectly creamy inside, and not ruining the structure when rolling it on the edge of the pan. I followed the instructions of the legendary chef, Jacques Pepin, in this video, and supplemented by the wonderful videos of chef motokichi (link). They make it look super easy because they are extremely skilled.